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Thinly slice or dice the Persian cucumbers and add them to a mason jar or salad bowl.
Cube the avocado and add it to the jar/bowl.
Thinly slice the scallion, using both the white and green parts.
Finely chop a handful of fresh dill and fresh mint, yielding about ⅓ cup of each herb once chopped.
Add the toasted and cooled walnuts (or pistachios), feta cheese, and sumac to the mixture.
Dress the salad with the zest of a full lemon, the juice of ½ lemon, olive oil, and a couple pinches of salt and pepper.